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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Stuffed cabbage leaves


This recipe is adapted from one of Elizabeth David's in French Country Cooking.

You'll need

100 gm (½ cup) medium-grain rice 1 Savoy cabbage, core removed 1 tbsp olive oil 180 gm bacon, diced 1 onion, finely chopped 4 garlic cloves, finely chopped 800 gm pork and fennel sausages, skins removed 100 gm coarsely grated Gruyère 2 egg yolks ½ cup coarsely chopped flat-leaf parsley 4 thyme sprigs 350 ml white wine 50 gm butter, cut into cubes

Method

  • 01
  • Place rice in a saucepan, cover by 1cm with cold water, then heat over medium-high heat until just simmering (5 minutes). Stir, reduce heat to low, cover and cook until tender (10-15 minutes), then set aside.
  • 02
  • Meanwhile, remove 12 outer cabbage leaves, blanch until tender (1-2 minutes), drain and set aside.
  • 03
  • Cook whole cabbage heart in boiling water, removing and draining outer leaves as they become tender, then cook inner heart until tender (4-5 minutes) and drain well. Finely chop cooked cabbage and place in a large bowl.
  • 04
  • Heat oil in a frying pan over high heat, add bacon, onion and garlic, stir occasionally until just cooked (5-10 minutes). Season to taste, add to chopped cabbage with sausage, rice, cheese, yolks and parsley, mix well, set aside.
  • 05
  • Preheat oven to 180C. Form sausage mixture into six balls, wrap each ball in one blanched cabbage leaf, then use remaining outer leaves to completely cover mince and form a cabbage shape. Place in a casserole to fit snugly, scatter with thyme, dot with butter, pour wine over, cover and cook in oven, basting occasionally, until cabbage is very tender (2-2½ hours). Serve with crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Aromatic Alsace riesling.

Featured in

Jul 2011

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